Ingredients

Directions

Rinse scallops gently under cold water; drain. If large, cut in half.

In hot butter in large, heavy skillet, saute shallot 2 minutes. Add scallops in a single layer (do half at a time, if necessary). Saute over medium heat, stirring occasionally, until browned and cooked through - 5-8 minutes.

With slotted spoon, remove to heated platter; keep warm.

Add vermouth and parsley to skillet; cook over low heat, stirring to dissolve browned bits, until bubbling - about 1 minute. Pour sauce over the scallops.

Garnish scallops with lemon wedges and additional parsley, if desired.

Reviews

Most Helpful

Simply Delicious Sauteed Scallops

55

So simple and quick, and so delicious! This recipe really lets the flavor of the scallops shine through. I used large sea scallops, so cut them in half. Very enjoyable lunch for me today!! Made for PRMR tag game.